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One of the most important factors for quality control in breweries is the measurement of the oxygen content in beverages. In several stages of the production process, oxygen measurement plays a decisive role – from the treatment of the brewing water to the total package oxygen determination in the ready-to-ship product. It is more important than ever to carry out an accurate analysis of the parameter oxygen with state-of-the-art analysis devices.

In the fight against surface microbial growth, Priorclave remain the leading autoclave manufacturer whose entire range of autoclaves helps the biochemical, food and pharmaceutical laboratory environments to reduce their risk of cross contamination. The surface coatings of the cabinets contain silver-based, BioCote® technology, dramatically reducing microbial growth.

The Department for Brewing and Beverage Science & Application at the VLB Berlin [EV] got a Christmas present: The company optek-Danulat GmbH, supplier of optical inline sensors, delivers turbidimeters for the optimal control of the filtration process and herewith to support science and training within the brewing courses at VLB. Already the upcoming Certified Brewmaster Courses, beginning January 2010, and the Russian Brewing Course, beginning March 2010, will benefit from these new turbidity systems.

An exhibition is always also an indicator of mood. What are the expectations for the brewing and beverage industry in this difficult year? What does the industry expect from the exhibition? What are the general expectations for market performance and for future development? How near are the signs of an upturn that all so eagerly are looking for? We have carried out a survey.

Over the past few years, the SO2 content of beer and the available methods of analysis have been the focus of an increased amount of attention in the professional community. This article provides a comparison of three different analysis methods currently in use for the determination of SO2 content. Of the three methods, SO2 distillation is the most economical, providing a good approximation of SO2 content. If the SO2 content in beer lies near the upper limit of 10 mg/l, it is recommended that an alternative method, one that is more accurate such as CFA or IC, is utilized. SO2 distillation has a lower recovery factor due to the differences in equipment among laboratories.

Using a novel physical-chemical method developed at the Research Centre Weihenstephan for Brewing and Food Quality, it is possible to assess and reliably evaluate the colloidal stability of filtered beers. In this process, the streaming current potential as well as the surface charge density of particles in beer are determined using a CAS (= Charge Analyzing System). The fundamentals of the measuring method as well as the functional principle of the measurement technique have been described in Part 1. In this second part, interpretation of the results obtained is explained and illustrated using three application examples with relevance to the brewing industry.

On the 24th of September, 2008, the time had finally come for the official opening of the brand new Tucher brewery, built on a green meadow bordering the cities of Nuremberg and Fürth, Germany. Despite the fact that critics held the construction of a completely new brewery as unrealistic, a state-of-the-art brewery, equipped with the most modern technology is now in operation on the site.

Think of selling beer in a hot country where most people live on less than two dollars a day and you will understand that there’s something going on when beer consumption drops more than 60 per cent and then starts to rebound.

As described in Brauwelt International, No. 6, 2007, page 387, for the areas of production and filling, it is necessary to systematically examine all steps involved in the “development history” of beer because something may have changed in some way in every area. Part 2 provides suggestions and pointers for the area of energy and water utilities. More in-depth calculations and details can be found in the Brauwelt and Brauwelt International issues cited.

In planning or extending a brewery, it is necessary to systematically examine all steps involved in the “development history” of beer, because (practically) every change or addition in the production and filling area, in whatever form, will affect each of these areas, and impinge on energy and water utilities. This paper provides suggestions, advice and orientation assistance for domestic and foreign installations. More detailed calculations and details can be found in the Brauwelt and Brauwelt International issues cited. This first part covers the production and filling area, Part 2 to follow will deal with energy and water utilities.

This article discusses the gluten content of various beers and two beer-based mixed beverages, determined using two different enzyme immunoassays. Evaluations of the test results for gluten content, interpreted within the scope of legal guidelines governing food products, show that beer brewed solely with barley malt and the beer-based mixed beverages (Shandy, Cola-beer mix) created from it, do not contain relevant amounts of gluten.